Low Sugar Paleo Smoky Paprika Cauliflower Rice Pilaf
Cauliflower rice done right is a genuinely satisfying thing, and this smoky, spiced version proves it doesn't need a single grain — or a single gram of added sugar — to taste deeply flavorful and complete. The trick is pressing out the moisture before it hits the pan, which is what gives you those lightly golden, slightly crispy edges instead of a soggy, steamed pile. Smoked paprika and cumin do the heavy lifting here, building a warm, earthy backbone that gets a bright lift from fresh lemon juice and parsley at the end. Avocado oil keeps everything clean and paleo-friendly while handling the medium heat without any fuss. It's the kind of side dish that works alongside grilled proteins, stuffed into lettuce wraps, or honestly eaten straight from the skillet with a spoon. If you've been skeptical about cauliflower rice as a real substitute, this is the recipe that tends to change minds.
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Learn more →Ingredients
4 servings
- 1 large head cauliflower (about 2 lbs), cut into florets
- 2 tbsp avocado oil
- ½ medium yellow onion, finely diced
- 3 cloves garlic, minced
- 1 ½ tsp smoked paprika
- ½ tsp ground cumin
- ¼ tsp cayenne pepper (optional)
- ¾ tsp fine sea salt, plus more to taste
- ¼ tsp black pepper
- 1 tbsp lemon juice (from about ½ lemon)
- 3 tbsp fresh parsley, roughly chopped
Instructions
- 1
Working in batches, pulse the cauliflower florets in a food processor 8–10 times until broken down into rice-sized pieces, about 3–4 cups total. Alternatively, grate the florets on the large holes of a box grater. Spread the riced cauliflower on a clean kitchen towel and press firmly to remove as much moisture as possible.
- 2
Heat the avocado oil in a large (12-inch) skillet over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 4–5 minutes.
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